Hikers Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2T Olive Oil1 Red bell pepper, chopped1 Green bell pepper, chopped2 Jalapeno peppers, chopped4 Celery stalks, chopped2 Onions, chopped3 Carrots, chopped1 Beet, peeled and choppped1T Oregano2T Cumin (ground)1/2 t Chipotle pepper powder (could not find nutrients)2 - 28oz cans Crushed tomatoes2 - 28oz cans Diced tomatoes4 Cups Water4 Cups Pinto beans (cooked)1 Cup Kidney beans (cooked)
The prep time does not incluse the time for cooking the beans, which I always cook in large batches and freeze in 1 cup packages.
Chop all veggies into a small, course pieces. Saute veggies in a large stock pot with the 2 T olive oil.
After veggies begin to soften (about 15 min), add the crushed tomatoes, diced tomatoes, spices and water. Let simmer approx. 2 hours. Add beans and heat through.
Yummy!!
I usually freeze this in individual portions. It makes 14 portions of 1.5 cups each.
Number of Servings: 14
Recipe submitted by SparkPeople user HIKINGRN.
Chop all veggies into a small, course pieces. Saute veggies in a large stock pot with the 2 T olive oil.
After veggies begin to soften (about 15 min), add the crushed tomatoes, diced tomatoes, spices and water. Let simmer approx. 2 hours. Add beans and heat through.
Yummy!!
I usually freeze this in individual portions. It makes 14 portions of 1.5 cups each.
Number of Servings: 14
Recipe submitted by SparkPeople user HIKINGRN.
Nutritional Info Amount Per Serving
- Calories: 187.4
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 577.1 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 10.2 g
- Protein: 8.7 g
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